Main Kitchen Cook

The Cook position may be assigned as Cook I Cook II or Cook III based on the candidates experience demonstrated culinary skills qualifications and operational needs of the hotel. Placement level and compensation will be determined during the selection process.

• Prepare and execute food items according to established recipes production schedules yield guides and quality standards. 
• Complete daily mise en place and ensure assigned workstations are properly stocked and prepared for service. 
• Prepare ingredients using proper culinary techniques including cutting chopping portioning seasoning marinating blanching roasting sautéing grilling and other methods as assigned. 
• Support culinary production for restaurants banquets in-room dining VIP experiences employee dining and other hotel operations as assigned. 
• Maintain knowledge of recipes ingredients preparation methods portion sizes allergens and presentation standards. 
• Monitor food quality freshness temperature portioning and presentation throughout preparation and service. 
• Follow production schedules and established pars to ensure adequate preparation for anticipated business levels. 
• Communicate shortages quality concerns equipment issues and other operational needs to the Chef de Partie or Sous Chef. 
• Properly label date rotate store and handle food products in accordance with food safety standards. 
• Practice proper FIFO product rotation and minimize food waste through appropriate preparation and storage. 
• Maintain a clean organized and sanitary workstation throughout the shift. 
• Properly clean and sanitize kitchen equipment utensils work surfaces storage areas and assigned workspaces. 
• Follow all applicable Louisiana health regulations food safety requirements HACCP procedures and hotel standards. 
• Assist with opening and closing procedures including equipment setup stocking breakdown cleaning and proper food storage. 
• Assist other kitchen stations and culinary colleagues during high-volume service periods. 
• Work closely with Chef de Parties Sous Chefs Stewarding and other Culinary colleagues to ensure smooth service execution. 
• Assist with receiving organizing storing and rotating deliveries as assigned. 
• Support multiple culinary operations and adapt to changing business needs throughout the hotel. 
• Participate in culinary training tastings meetings and professional development opportunities. 
• Maintain professional and respectful communication with Culinary Stewarding Front of House and other hotel colleagues. 
• Maintain a clean and professional appearance consistent with Fairmont New Orleans standards. 
• Contribute to a positive collaborative and respectful kitchen culture. 
• Perform additional duties as assigned by culinary leadership. 

Qualifications :

• Previous experience as a Cook Line Cook Commis or similar culinary position preferred. 
• Previous hotel restaurant banquet or high-volume culinary experience preferred. 
• Culinary school apprenticeship or formal culinary training is an asset. 
• Basic knowledge of professional cooking techniques and kitchen operations. 
• Ability to comprehend and accurately follow recipes and standardized production procedures. 
• Basic understanding of food safety sanitation and proper food handling procedures. 
• Strong knife skills and familiarity with professional kitchen equipment. 
• Ability to communicate effectively in English. 
• Ability to perform basic mathematical calculations and accurately measure ingredients. 
• Strong attention to detail and commitment to food quality and consistency. 
• Ability to work effectively under pressure in a fast-paced high-volume environment. 
• Positive attitude with a willingness to learn and develop culinary skills. 
• Ability to work cohesively with fellow colleagues as part of a diverse culinary team. 
• Ability to work flexible schedules including mornings evenings weekends holidays and extended shifts as operationally required. 
• Must possess or be able to obtain required Louisiana food safety certifications. 
• Must be legally authorized to work in the United States. 

Additional Information :

All your information will be kept confidential according to EEO guidelines.

Remote Work :

No

Employment Type :

Full-time